Confused about a culinary term?
Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Glossary
Crème fraîcheCrème fraîche is a delicious, thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures.
But the amounts of cultures are minimal as compared to those in sour cream.
Crème fraîche can be used as a topping, in sauces, or in a variety of other dishes, and many prefer it to the standard and more commonly available sour cream because of its creamy texture.
Woolworths stocks crème fraîche and you can buy it at most supermarkets and delis.
Cooking with crème fraîche
Crème fraîche scrambled egg with pancetta
Scones with crème fraîche pomegranate and cape berries
Sweet potato gnocchi in lemony crème fraîche
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
